Tsunehisa Sujihiki Shirogami #2 Cherry 240mm (9.5")
Tsunehisa Sujihiki Shirogami #2 Cherry 240mm (9.5") is designed to cut thin slices of meat. Its long and narrow blade is intended for long pulls and precise cuts, making it perfect for slicing meat or boneless fish and also for filleting and skinning fish.
The knife may look simple, but its power lies at the heart of the blade. The blacksmith has playfully added the hammer marks and a subtle kasumi line. The San-mai (three-ply) lamination gives this kiritsuke the best of both worlds - the core is made of traditional Japanese Shirogami #2 steel, which offers unrelenting sharpness, effortless sharpening, and superior ease of use, while the two outer layers are made of softer stainless steel that protects the knife from corrosion. In short, unbeatable sharpness and easy maintenance.
BLADE SHAPE:
Sujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.
ā The long, straight blade is ideal for cutting large cuts of meat and fish.
STEEL:
ShirogamiĀ #2Ā is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.
Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time.Ā ā Read more about how to take care of high carbon knivesĀ and patina in our Knife maintenance blog post.
KNIFE CARE:
It is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance.
The steel will gradually acquire aĀ patinaĀ that will add even more charm to this knife. Do not clean this knife in the dishwasher, but wash it by hand and wipe it with a dry cloth. The advantage of a high-carbon steel blade is its fine sharpness, ease of resharpening and long edge retention. To protect the blade from external influences, we recommend treating it occasionally with aĀ knife care oil.
LAMINATION:
The blade wasĀ laminated with stainless steel.Ā TheĀ outer layers are of softer, stainless steel, giving the knife extra rust protection.
BLADE FINISH:
The blade has been treated with hammer blows, resulting in a texturedĀ tsuchimeĀ look that gives it a nice finish and also prevents food from sticking to the blade.
HANDLE:
The handleĀ (traditional Japanese Wa)Ā is oval and smooth, with no discernible transition between theĀ cherry handle and maple wood ferrule. Itās suitable forĀ both left- and right-handed users.
BLACKSMITH:
Tsunehisa is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.
Original: $251.85
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Tsunehisa Sujihiki Shirogami #2 Cherry 240mm (9.5")
Tsunehisa Sujihiki Shirogami #2 Cherry 240mm (9.5") is designed to cut thin slices of meat. Its long and narrow blade is intended for long pulls and precise cuts, making it perfect for slicing meat or boneless fish and also for filleting and skinning fish.
The knife may look simple, but its power lies at the heart of the blade. The blacksmith has playfully added the hammer marks and a subtle kasumi line. The San-mai (three-ply) lamination gives this kiritsuke the best of both worlds - the core is made of traditional Japanese Shirogami #2 steel, which offers unrelenting sharpness, effortless sharpening, and superior ease of use, while the two outer layers are made of softer stainless steel that protects the knife from corrosion. In short, unbeatable sharpness and easy maintenance.
BLADE SHAPE:
Sujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.
ā The long, straight blade is ideal for cutting large cuts of meat and fish.
STEEL:
ShirogamiĀ #2Ā is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.
Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time.Ā ā Read more about how to take care of high carbon knivesĀ and patina in our Knife maintenance blog post.
KNIFE CARE:
It is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance.
The steel will gradually acquire aĀ patinaĀ that will add even more charm to this knife. Do not clean this knife in the dishwasher, but wash it by hand and wipe it with a dry cloth. The advantage of a high-carbon steel blade is its fine sharpness, ease of resharpening and long edge retention. To protect the blade from external influences, we recommend treating it occasionally with aĀ knife care oil.
LAMINATION:
The blade wasĀ laminated with stainless steel.Ā TheĀ outer layers are of softer, stainless steel, giving the knife extra rust protection.
BLADE FINISH:
The blade has been treated with hammer blows, resulting in a texturedĀ tsuchimeĀ look that gives it a nice finish and also prevents food from sticking to the blade.
HANDLE:
The handleĀ (traditional Japanese Wa)Ā is oval and smooth, with no discernible transition between theĀ cherry handle and maple wood ferrule. Itās suitable forĀ both left- and right-handed users.
BLACKSMITH:
Tsunehisa is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.
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Description
Tsunehisa Sujihiki Shirogami #2 Cherry 240mm (9.5") is designed to cut thin slices of meat. Its long and narrow blade is intended for long pulls and precise cuts, making it perfect for slicing meat or boneless fish and also for filleting and skinning fish.
The knife may look simple, but its power lies at the heart of the blade. The blacksmith has playfully added the hammer marks and a subtle kasumi line. The San-mai (three-ply) lamination gives this kiritsuke the best of both worlds - the core is made of traditional Japanese Shirogami #2 steel, which offers unrelenting sharpness, effortless sharpening, and superior ease of use, while the two outer layers are made of softer stainless steel that protects the knife from corrosion. In short, unbeatable sharpness and easy maintenance.
BLADE SHAPE:
Sujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.
ā The long, straight blade is ideal for cutting large cuts of meat and fish.
STEEL:
ShirogamiĀ #2Ā is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.
Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time.Ā ā Read more about how to take care of high carbon knivesĀ and patina in our Knife maintenance blog post.
KNIFE CARE:
It is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance.
The steel will gradually acquire aĀ patinaĀ that will add even more charm to this knife. Do not clean this knife in the dishwasher, but wash it by hand and wipe it with a dry cloth. The advantage of a high-carbon steel blade is its fine sharpness, ease of resharpening and long edge retention. To protect the blade from external influences, we recommend treating it occasionally with aĀ knife care oil.
LAMINATION:
The blade wasĀ laminated with stainless steel.Ā TheĀ outer layers are of softer, stainless steel, giving the knife extra rust protection.
BLADE FINISH:
The blade has been treated with hammer blows, resulting in a texturedĀ tsuchimeĀ look that gives it a nice finish and also prevents food from sticking to the blade.
HANDLE:
The handleĀ (traditional Japanese Wa)Ā is oval and smooth, with no discernible transition between theĀ cherry handle and maple wood ferrule. Itās suitable forĀ both left- and right-handed users.
BLACKSMITH:
Tsunehisa is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.
